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Italian Sausage Puttanesca

Print Recipe
Servings: 2 servings
Course: dinner, Lunch, Main Course
Cuisine: Italian
Ingredients Method

Ingredients
  

  • 2-3 Italian Sausage Links, or about 1/2 pound if loose
  • 3 cloves garlic
  • anchovies in oil
  • 10 Kalamata olives, pits removed if not already pitted
  • 1/2 cup extra virgin olive oil
  • 1/2 cup capers
  • 2 tbsp dried oregano
  • 2-3 cups fresh ripe tomatoes or good Italian tomatoes (see my post)
  • 8 oz dry pasta

Method
 

  1. Add garlic cloves, anchovies and black olives to a blender and pulse until slightly chunky.
    Add the olive oil to a medium to large skillet and heat. Remove the casing from your Italian sausage and cook in the heated oil until all pink is gone, breaking up as you go.
  2. Then,, add the olive oil and add the garlic-anchovy-olive paste, the capers and dried oregano. Cook until paste begins to dissolve in the oil slightly, about 1 minute, then add the tomatoes with 1 cup water. Lover the heat to a simmer and let the sauce simmer for 2 hours, adjust for seasoning, add the basil and reserve.
  3. When serving, toss with your prepared pasta, a ladle of pasta water if needed and drizzle with olive oil!